A small batch of piping hot cinnamon rolls bursting with all that cinnamony goodness and slathered with a sweet gooey icing is all you need for a sweet Valentine's Day breakfast! And because these are no-yeast cinnamon rolls these bake up in no time.
Yum
Valentine's Day is coming quick and I love to cherish my man with a little something special for breakfast. Something like these Valentine's Day Pancakes or these Raspberry Sour Cream Muffins. Today we are going back to an old comfy classic of Cinnamon Rolls. Who doesn't love a hot cinnamon roll bursting with cinnamon and sugar and topped with a sweet gooey glaze? Oh man, I love the smell of cinnamon in the morning!
Now I grew up with mom making cinnamon rolls using this no-yeast technique and they are done in a pinch and decadent and tasty! These are the quick way to make cinnamon rolls when you don't have a lot of time but still want a comforting pastry for breakfast!
I searched high and low for my mom's recipe and came up empty handed. So I adapted one from a favorite blog (Dessert for Two) that makes small batches of everything, and these are just perfect.
What better treat to make the love of your life than a breakfast of piping hot cinnamon rolls! Plus, they are super cute, and you make them in your muffin tin. Winner!
Enjoy!
Cinnamon Rolls for Two
yield: 4 rolls
Ingredients:
3/4 cup all-purpose flour
2 tablespoon granulated sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons milk
1 teaspoon vinegar
4 tablespoons butter, melted, divided
3 tablespoons light brown sugar
1 teaspoon cinnamon
Now I grew up with mom making cinnamon rolls using this no-yeast technique and they are done in a pinch and decadent and tasty! These are the quick way to make cinnamon rolls when you don't have a lot of time but still want a comforting pastry for breakfast!
I searched high and low for my mom's recipe and came up empty handed. So I adapted one from a favorite blog (Dessert for Two) that makes small batches of everything, and these are just perfect.
What better treat to make the love of your life than a breakfast of piping hot cinnamon rolls! Plus, they are super cute, and you make them in your muffin tin. Winner!
Enjoy!
Cinnamon Rolls for Two
yield: 4 rolls
Ingredients:
3/4 cup all-purpose flour
2 tablespoon granulated sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons milk
1 teaspoon vinegar
4 tablespoons butter, melted, divided
3 tablespoons light brown sugar
1 teaspoon cinnamon
Glaze:
2 heaping tablespoons powdered sugar
1 teaspoon milk
Directions:
Add the wet ingredients to the dry, and stir until a soft dough forms. Flour a counter or board and dump the dough out onto the board. Pat the dough into a 6" long rectangle. Pour the remaining butter on top of the dough covering the entire surface.
In a small bowl, combine the brown sugar, cinnamon, and remaining 1 tablespoon of granulated sugar. Sprinkle over the melted butter. Roll the dough into a log starting with the long side. Roll away from you. When you get to the end of the dough, pinch the entire seam shut.
Cut the dough into 4 equal pieces, and place them cut side up in the greased muffin tins. Bake for 14-16 minutes until golden brown.
Meanwhile, in a small bowl add powdered sugar and milk and stir together until a nice glaze forms. Check check to see if it drizzles easily. If not add a tiny bit of milk until you reach your desired consistency.
Preheat the oven to 375, and spray 4 cups in a muffin pan with cooking spray.
In a medium bowl, combine the flour, 1 tablespoon of the sugar, baking powder, baking soda, and salt. In a small measuring cup, combine the milk, vinegar, and 2 tablespoons of the melted butter.
Add the wet ingredients to the dry, and stir until a soft dough forms. Flour a counter or board and dump the dough out onto the board. Pat the dough into a 6" long rectangle. Pour the remaining butter on top of the dough covering the entire surface.
In a small bowl, combine the brown sugar, cinnamon, and remaining 1 tablespoon of granulated sugar. Sprinkle over the melted butter. Roll the dough into a log starting with the long side. Roll away from you. When you get to the end of the dough, pinch the entire seam shut.
Cut the dough into 4 equal pieces, and place them cut side up in the greased muffin tins. Bake for 14-16 minutes until golden brown.
Meanwhile, in a small bowl add powdered sugar and milk and stir together until a nice glaze forms. Check check to see if it drizzles easily. If not add a tiny bit of milk until you reach your desired consistency.
Remove cinnamon rolls from the oven and drizzle with glaze. Serve warm.
No comments:
Post a Comment